Ghanaian Local Foods: Rices & Doughs
Plain and simple, Ghanaians love carbs. They are the main component in a local diet, and I have yet to have a single meal that doesn't feature them.
This list will be updated as I discover more foods to add.
[easyreview title="Jollof Rice – rice cooked in tomato stew" cat1title="Taste" cat1detail="The taste varies widely based on the chef. Some jollof tastes strongly of stew, while others have a mild taste of stew and a strong taste of smoked redfish. I see it as nothing special, but a decent meal nonetheless." cat1rating="2.5" cat2title="Texture" cat2detail="Similar to that of Spanish rice, but drier." cat2rating="2" cat3title="Overall Appeal" cat3detail="Jollof rice is a 'safety' – a food I can cheaply buy on the street, and know that I will leave satisfied. It's nothing spectacular." cat3rating="2.5"]
[easyreview title="Waakye* (pronounced 'wahche')" cat1title="Taste" cat1detail="When making waakye, local brown rice and 'beans' (black-eyed peas) are cooked together to create a delicious combination that must be tasted to be truly appreciated. Local black-eyed peas taste far superior to canned ones in America – and much more like dirt. That is – the most delicious dirt in the world. The mild flavor and earthiness make waakye one of the dishes that I can't wait to bring to the United States. Even though it's usually served with stew or shito (a black pepper/dried shrimp sauce), the subtle flavor cues of the rice and beans are enough for me. " cat1rating="2.5" cat2title="Texture" cat2detail="The whole is greater than the sum of its parts – when properly prepared, the plumpness of the rice combined with the 'melt in your mouth' beans is stunning to behold. But be careful when ordering; if not washed properly, the stones and dirt overwhelm the dish." cat2rating="4" cat3title="Overall Appeal" cat3detail="My favorite of the rice dishes, waakye is nothing short of spectacular. When the dish is properly prepared, the local Ghanaian ingredients elevate the dish to the highest of highs." cat3rating="4"]
The Doughs:[easyreview title="Tuo Zafi* (dough made of powdered corn or cassava/semovita flour)" cat1title="Taste" cat1detail="The dough is very bland – the flavor comes from being dipped into soups and stews. This is the only non-fermented dough eaten in Ghana that I know of, and is nice because of how plain it is. When made of corn it tastes like unsalted grits." cat1rating="3" cat2title="Texture" cat2detail="When very fresh, tuo zafi is either soft and spongy, or smooth and doughy. Though the texture varies widely, tuo zafi is always enjoyable. " cat2rating="2" cat3title="Overall Appeal" cat3detail="Tuo zafi is likely my favorite type of dough, primarily because it is paired with great soups and doesn't have the sour 'fermented' taste.'" cat3rating="3"]
Hyperboles aside, fufu is a traditional Ghanaian food that is an acquired taste. It's just a matter of asking, 'Do I really want to eat enough fufu to start enjoying it?'" cat3rating=".5"]
A '*' signifies that this dish is primarily eaten in Muslim households.